Instructions

1. Combine the corn syrup, butter, vanilla and salt into the large bowl, using the electric mixer to combine the ingredients. If there is no electric mixer, mix the ingredients by hand, stopping when they're completely combined and the mixture is slightly runny.

2. Add the powdered sugar gradually, mixing after each addition until the mixture is creamy. The mixture becomes slightly hard and more difficult to mix after each addition. Use the spoon and not the electric mixer for this step; the mixture will become stuck in the electric beaters and won't fully combine.

3. Remove 1/3 of the sugar mixture and place the small amount into the small bowl, adding yellow and red food coloring to make an orange color, then stir. Cover both bowls and chill in the refrigerator for two hours.

4. Remove the bowls from the refrigerator. The mixtures will be firm. These are the egg fillings.

5. Roll the orange filling into a marble-sized ball, then use the white filling to wrap the orange filling. The orange color will be completely engulfed by the white color. Roll the white color into an oval, egg-like shape and place it on a lightly greased cookie sheet.

6. Chill the sugar balls in the refrigerator for up to four hours. The sugar balls will be firm to the touch. If the balls dent or otherwise move when touched lightly, they're not ready.

7. Melt the chocolate chips and shortening in the double boiler over medium heat. Do not leave the chocolate mixture unattended; it burns quickly. Stir the mixture regularly until it's melted.

8. Remove the sugar eggs from the refrigerator and dip each egg into the chocolate with a spoon. Use tools for dipping; the chocolate will be very hot. It can burn skin and cause injury.

9. Place the chocolate-covered eggs back on the cookie sheet, chill in the refrigerator for two hours, then continue the dipping process until the egg is the desired size. Between every dip into the chocolate, the eggs need to chill for up to two hours or until the chocolate is in a solid state.